Blending vintages of our high rye mash bill to achieve this flavor profile at 115-116 plus proof was a very rewarding challenge for us. There is a delicate balance between creamy mouthfeel, tannins and sugars that comes into play that makes the end result magical. Older vintages have more evaporation which means a higher concentration of fats and sugars per ounce which gives them that nice creamy mouthfeel as well as caramel and honey goodness. But they also have more tannins because alcohol has been in contact with the wood for longer. A lot of what is perceived as alcohol burn is actually a harshness due to tannins. This can counterbalance the benefit gained by a creamy mouthfeel insulating your pallet from alcohol heat. So there needs to be enough of the significant older bourbon for the oak flavors and mouthfeel, but also some younger ones to cut back on the tannins and bring in some delicate fruit and caramel flavors. The youngest used is 4 year which is where all the rye spice comes from.
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